出汁漬け（蒸しナスの出汁漬け）｜エプロンさんのレシピ書き起こし
apron Time required : 7minutes
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酢の物（きゅうりとわかめの酢の物）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
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Ingredients
- Cucumber : Two
- カットわかめ : 3g
- 砂糖 : 大さじ1
- (A) Vinegar : 2 tablespoons
- (A) Soy sauce : 大さじ1〜1と1/2
- (A) Kezuribushi : 小1パック(2〜3g)
Time required
15minutes
Procedure
-
1)
Prepare the cut seaweed
00:59
Soak the cut wakame in water (not listed).
-
2)
prepare the cucumber
01:25
Remove both ends of the cucumber and cut diagonally into small pieces.
Add cucumber and sugar and mix.
Let it sit for about 10 minutes. -
3)
Squeeze the water out of the cut seaweed
03:13
Wash and squeeze the cut seaweed from Step 1.
-
4)
混ぜる
03:50
2のきゅうりのを揉み込む。
3と(A)を入れて揉んで混ぜる。 -
5)
仕上げる
05:24
お皿に4を盛って完成。
Point
・Easy to make cucumber and seaweed vinegared recipe.
・Ideal for making ahead.
・Rehydrate the cut seaweed according to the instructions on the bag.
・When using a thin bag, double it.
・If you like, you can add sesame oil to finish and add flavor.
・You can add red pepper if you like.
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